Vegan Fudgy Brownies

What you will love about these vegan fudgy brownies is that you don’t need to miss out on a batch of delicious brownies if you prefer to avoid animal products.

Vegan brownies made with dates are not only naturally sweetened, but they also turn out incredibly gooey, rich, and fudgy in the middle, just like my Birthday Brownies!

🍽 Are These Brownies Healthy?

If you’re wondering, can brownies be healthy?

That depends on the ingredients. No brownie is 100% healthy but that is a debate for another day.

These vegan fudgy brownies use different ingredients than regular brownies, so it’s up to you whether you think these vegan brownies are healthier than regular brownies, or if you’re only enjoying them as a treat or a dessert. 

This recipe is for those who want a dairy and egg-free fudgy brownie recipe, not necessarily a healthy brownie recipe.

This recipe uses coconut oil and almond butter instead of regular butter, dairy-free milk instead of regular milk, vegan chocolate chips instead of regular chocolate chips, and finally, these vegan brownies do not contain eggs. 

🍫 Why You Will Love This Recipe

• A batch of healthy vegan fudgy brownies recipe that is rich in chocolate.
• These brownies don’t have any added refined sugar because the dates offer enough natural sweetness. 
• They have a fudgy and gooey texture with a slight crinkle crust. 

📋 Ingredient Notes & Substitutions

Medjool dates: These are the best dates to use instead of dried pitted dates. Medjool dates are so juicy and are what gives these brownies their fudgy soft texture. 

Almond butter: I haven’t made these using any other nut butter. Almond butter is neutral in flavor compared to peanut butter but if you desire, try using peanut butter for a PB & chocolate delight. 

Dairy free milk: I use almond milk or you can use your favorite plant milk of choice. 

Cocoa powder: Use natural unsweetened cocoa powder for achieve the best vegan fudgy brownies.

Instant coffee: I love the addition of coffee in chocolate based recipes as it enhances the chocolate flavor. You cannot taste the coffee but if you prefer your brownies without coffee, feel free to omit this from the recipe. 

🥣 Step By Step Instructions

1) In a high-speed food processor, add pitted medjool dates. Pulse until broken down for 10 seconds. 

2) Add almond butter, coconut oil, milk, and vanilla. Blend on high until well combined, about 15-20 seconds. Scrape down the sides. 

3) Add flour, cocoa, baking soda, coffee, and salt. Blend on high until smooth and well combined, about 15 seconds, ensuring not to over-mix. Scrape down the sides. 

4) Spoon batter into the prepared baking pan. Smooth out the top using a spatula or wooden spoon. The batter is quite thick and needs to be spread out. 

5) Bake for 12-15 minutes until the top is set and a toothpick inserted into the middle comes out with a few moist crumbs. Ensure not to over-bake as that will dry out your brownies. Slightly under-baking brownies will achieve a fudgy and moist middle. 

6) Slice into squares and drizzle melted chocolate over sliced brownies if desired. This addition is optional but highly delicious 🙂 Serve and enjoy!

💭 Expert Recipe Tips

Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

Use quality Medjool dates as they’re the best dates to use instead of dried pitted dates. Medjool dates are so juicy and are what gives these brownies their fudgy soft texture. 

Use soft coconut oil at room temperature, not melted coconut oil. If the oil is too solid, wait until it’s softened. 

Ensure not to over-bake your brownies or they will end up dry inside. Remove from oven when a toothpick inserted into the middle comes out with a few moist crumbs to achieve a fudgy middle. Slightly under-baking brownies is what gives you that delicious fudgy middle.

📖 How To Store

Store these vegan fudgy brownies in an airtight container, in a dry dark pantry at room temperature, for 3-4 days. 

⏲️ How To Freeze & Thaw

Freeze the whole slab of uncut brownies by cooling them completely and then wrapping the whole brownie tightly in plastic wrap and then again in foil. Freeze for up to 3 months. 

Freeze individual brownie squares by cooling the entire brownie completely and cutting it into squares. Place brownies in an airtight container in a single layer, cover with a sheet of parchment paper. Continue with the second layer of brownies then cover that layer with another sheet of parchment paper. Continue until all brownies are used. Pop on the lid and freeze for up to 3 months. 

Thaw the frozen whole brownie slab or individual squares by unwrapping them and removing them from the container. Place on a plate or board and sit on your kitchen counter at room temperature until defrosted. Warm brownies up in a moderate oven or microwave to serve. 

💬 FAQ’s

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